Ingredients (6 / 8 persons):
Pastry:
- 250 g flour
- 125 g butter
- 70 g sugar
- 2 egg yolks
- 5 ounces of water
- 1 pinch salt
LEMON CREAM
- 4 medium lemons
- 150 g sugar
- 3 eggs
- One tablespoon of cornstarch
MERINGUE
- 2 egg whites
- 100 g sugar
- 1 / 2 teaspoon baking powder
Preparation:
DOUGH:
Blanch the yolks and sugar and whisk the mixture relax with a little water.
Mix flour and finger butter cut into small pieces to get a sandy texture and all the butter is absorbed (! We must act quickly so that the mixture does not soften too much!).
Pour in the midst of "sand" the liquid mixture.
Incoporer knife elements quickly without giving them body.
Form a ball with the palms and milling 1 or 2 times to make the ball + homogeneous.
Line a mold of 25 cm in diameter with the pastry, top with the greaseproof paper and beans.
Cook white from 20 to 25 minutes at 180 ° C, Th 6-7. (NB after lowering the oven to 120 ° C/150 ° C for meringue).
LEMON CREAM:
Wash lemons and "zester" 2.
Put the zest in a saucepan fine.
Squeeze lemons and put the juice with the zest to the pan.
Pour sugar and cornstarch.
Stir, and begin to heat over low heat.
Beat eggs in a separate container.
Once the beaten eggs, stir and stir in lemon juice, sugar, cornstarch and zest.
Place over high heat and continue stirring with a whisk.
The mixture will start to thicken.
Be careful to always move when the eggs are added, because the lemon cream may burn.
Remove from fire and pour the mixture over the pastry cooked.
MERINGUE:
Beat the egg whites with a pinch of salt.
When they begin to be firm, add sugar and yeast.
Mix until the snow is firm.
Top with the egg whites and coat. Bake in a low oven (120 ° C/150 ° C) juqu'à the meringue browns (10 mins)
